For a crunchy and nutty twist to your rasgullas, try this dry fruit rasgulla recipe. Finely chopped mixed dry fruits like almonds, cashews, and pistachios are added to the chenna mixture, giving the rasgullas a delightful texture and a burst of flavors. The rasgullas are then cooked in a sugar syrup infused with a hint of cardamom, adding a warm and aromatic touch to the dessert. This recipe is perfect for those who want to add a touch of indulgence to their rasgullas.
